| Level: | Easy |
| Total: | 52 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 27 min |
| Yield: | 24 cupcakes |
Ingredients
- 1 1/2 cups Irish stout (recommended: Guinness)
- 4 ounces unsalted butter
- 3/4 cup Dutch-processed cocoa powder
- 2 cups dark brown sugar
- 3/4 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- Irish Liqueur Frosting, recipe follows
- 1 pound unsalted butter
- 4 tablespoons Irish cream liqueur (recommended: Baileys)
- 4 cups confectioners’ sugar
Instructions
- Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
- Place the stout and butter in a medium-size saucepan and whisk together on medium heat until the butter is melted. Remove from the heat. Sift the cocoa powder into a medium-size bowl and add the sugar. Slowly whisk into the stout mixture. In a small bowl, combine the sour cream, eggs, and vanilla and lightly whisk until smooth. Add this mixture to the saucepan and whisk thoroughly (it may appear lumpy). Sift the flour and baking soda together in another small bowl and then add it to the saucepan, mixing a final time until the color is even.
- Fill the cupcake liners three-quarters full with batter and bake until the cakes spring back after touching, about 27 minutes. Cool the cupcakes in their pan for 5 minutes before transferring to a cooling rack.
- To assemble: Pipe the frosting onto cooled cupcakes using a large plain tip. Dust with cocoa powder if preferred.
- Cream the butter in the bowl of an electric stand mixer until pale. Turn the mixer to low speed and add the Irish liqueur in a steady stream. Slowly add the confectioners’ sugar and continue beating until a creamy consistency is achieved.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 373 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 1 g |
| Sugar | 33 g |
| Protein | 2 g |
| Cholesterol | 68 mg |
| Sodium | 148 mg |
Reviews
These are delicious and easy. Following others advice, I baked for only 20 minutes. The cupcakes were very moist. I could not really taste much of the stout- but chocolate sour cream cake was great. For the frosting I used 1/2 pound of room temp butter (2 sticks) and 3 cups of sugar and about 1/3 cup of Irish Cream. Piping the frosting made these little gems look so elegant. My friends loved these and I will definitely make again.
I made these as a last day send off for a girl at work. My aunt has made wedding cakes for about the last 5 years and I’ve always just used her cake recipes, but I felt like I’ve been in a rut with my flavors and wanted to do something different. I thought surely these have to be as good as they sound. They have so many good reviews and they were on cupcake wars made by people who make cupcakes for a living. There were so many issues. The cupcakes themselves were incredibly dry (I followed the recipe to a T, thought that maybe the first batch cooked too long so I tried to slightly underbake them for the next batch, but still found them to have a bad texture) and the icing was way to sweet and without depth of flavor. I ended up adding cocoa to the icing to make it more toward the rich end of the spectrum as I feel that chocolate cupcakes should be and I also scooped out part of the cupcake and injected it with a raspberry/cool whip mixture then topped them with raspberries to make them pretty. The raspberry was the only redeeming factor of the cupcakes and it wasn’t even in the original recipe. My co-workers seemed to really like them but in my opinion there are better cake recipes out there that aren’t so much like eating a dried out sponge.
Great icing for Stout Cup Cakes.
These are delicious! I made them as a treat for my husband on St. Patricks Day. They are so easy to make and just delicious! I followed the recipe for the cupcakes to the letter, even baking time, and they were so moist that everyone commented on it. The frosting I did as instructed only I added one more tablespoon of Baileys, we just wanted it a little stronger. Wow these are a crowd pleaser, and no one tasted the beer!
These are about the best chocolate cupcakes I ever tasted!! I made the cupcake recipe as written, except, as others have noted, the time is too long so I baked them the cupcake usual of 20 minutes. They came out perfectly. This made 24 regular cupcakes and about 16 mini cupcakes.
The icing I really changed up as I did not want to use a whole pound of butter. I used 2 sticks of butter, 1/3 cup of Bailey’s, 3 cups of powdered sugar and a sprinkle of salt. Followed the directions and it came out delicious and creamy, not too sweet, with plenty to frost the cupcakes with some left over. I did not pipe the frosting but I was not stingy with it either.
Honestly, these cupcakes are addictingy delicious!
Instead of regular cupcakes, I made this recipe into mini cupcakes. It made about 80. I baked them for about 11 minutes. I used Young’s Double Chocolate Stout (instead of Guinness and the flavor of the cake was nice (not too beery, not very sweet.
I find the icing to be very sweet. I used 3 sticks of butter, 3 cups of powdered sugar, and probably 8 tablespoons of Bailey’s (because.. why not?. It turned out to be enough with a little extra (piped it on with a decent thickness.
Next time I might try this with some dark chocolate cocoa in the icing so they’re not so sweet!
I made the cupcakes for our Superbowl party and everyone loved them. One pound of butter for the icing was way too much, I used one stick of butter and it was great. Instead of the Baileys liquor, I used Baielys flavored coffee lightner. Will make them for St. Patty’s Day.
Made these for a SB party yesterday. Everyone loved them! I’m giving 5 stars despite flaw in baking time.
Somehow I got 24 regular and 24 mini cupcakes from this recipe. More people ate mini ones, so I will change ratio next time. Esp. if this dessert is one of many others offered, I would make just mini cupcakes. Entire recipe for frosting was plenty with about a cup leftover. I doubled Baileys (8Tbsp to give more pronounced flavor. Cooked reg. cupcakes for 21 mins, and will cut back to 19-20 next time- bordered on being overcooked. 27 mins.would be overcooked for sure. Really good recipe though, and everyone wants to try one!
Somehow I got 24 regular and 24 mini cupcakes from this recipe. More people ate mini ones, so I will change ratio next time. Esp. if this dessert is one of many others offered, I would make just mini cupcakes. Entire recipe for frosting was plenty with about a cup leftover. I doubled Baileys (8Tbsp to give more pronounced flavor. Cooked reg. cupcakes for 21 mins, and will cut back to 19-20 next time- bordered on being overcooked. 27 mins.would be overcooked for sure. Really good recipe though, and everyone wants to try one!
a great recipe….made them exactly how the recipe said the first time, then changed the order of how i made it the next few times…. i creamed the butter, sugar, eggs, sour cream, then added all dry ingredients. I added the beer last….it made a better batter and a denser cupcake. I used a different frosting the second time as well…two stick of butter, a stick of cream cheese, powdered sugar and 4 TBSP of baileys(homemade-but you can use the store stuff too: made a less runnier frosting….i then refrigerate. They were a huge hit!
AMAZING!! super moist and fluffy. Frosting goes along perfectly!